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the eggs of birds, primarily domestic, used as human food. Eggs consist of the yolk, white, membranes, and shell. Goose eggs weigh 110–180 g, turkey eggs about 110 g, chicken eggs 55–65 g, guinea fowl eggs 45 g, and quail eggs 8–10 g.
The eggs most often used fresh are from chickens. They contain virtually all the substances necessary for human nutrition: protein (about 12.5 percent), fats (about 12 percent), minerals (calcium, phosphorus, magnesium, potassium, sodium, iron, and others), and vitamins (A, D, E, K, and others). The nutrients are almost completely assimilated by the human body. The caloric value of 100 g is about 160 kilocalories.
Chicken eggs are divided according to weight, storage length, and quality into dietetic eggs, table eggs, and reject eggs. Dietetic and table eggs are classified by weight and quality into two grades. For convenient transport and storage, fresh eggs are mixed, pasteurized, and frozen or powder dried (see).
The eggs of other types of fowl are used mainly by the processing industry.